Salisbury Steak with Mushroom Gravy

• •
  90/10 Ground Beef(567g)
• •
  Bread Crumbs, Dry, Plain(80g)
• •
  Yellow Onion(30g)
• •
  Italian seasoning(5g)
• •
  Ketchup(15g)
• •
  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

• •
  Egg, Whole, Large
• •
  1 pinch salt (to taste)
• •
  1 pinch cracked pepper (to taste)
• •
  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Unsalted Butter(15g)
• •
  Yellow Onion(120g)
• •
  Mushrooms, White, Sliced(227g)
• •
  1 pinch salt
• •
  1 pinch pepper
• •
  Low Sodium Beef Broth(360g)
• •
  Ketchup(15g)
• •
  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

• •
  Cornstarch(15g)
• •
  Parsley, Fresh(15g)

Instructions

1. 1In a large bowl, mix together the beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg and salt and pepper.
2. 2Form the meat mixture into 4 equal sized oval shaped patties.
3. 3Heat the olive oil in a large pan over medium high heat.
4. 4Place the patties in the pan in a single layer. Cook for 5-6 minutes on each side or until golden brown and cooked through.
5. 5Remove the meat from the pan. Place on a plate and cover with foil. 
6. 6Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper.
7. 7Cook for 3-5 minutes or until vegetables have softened. Whisk in the beef broth, ketchup and Worcestershire sauce and bring to a simmer.
8. 8In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
9. 9Add the cornstarch mixture to the pan and whisk until smooth. Cook for 1-2 minutes or until sauce has just thickened.
10. 10Add the meat back to the pan and spoon the gravy over the top. Sprinkle with parsley and serve.